Buffalo Chicken Sandwiches

Ingredients  

Chicken

• 1 1/2 pounds boneless, skinless chicken cutlets 4 cutlets
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 cup Frank’s Red Hot Buffalo Sauce
• 2 tablespoons butter melted

Dressing

• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 4 ounces blue cheese crumbles
• 2 green onions chopped

Sandwiches

• 4 Large sandwich buns Brioche or other thick, sturdy buns
• 8 Lettuce leaves optional
• 1 ripe tomato sliced
• Celery and carrot sticks for serving (optional)

Instructions 

Chicken

1. Place chicken between two large pieces of plastic wrap and gently pound the larger end to even thickness.
2. Melt olive oil in a large skillet over medium heat. Pat chicken dry and season with paprika, chili powder and salt and pepper to taste. Cook chicken in the skillet, about 4 minutes per side or until no longer pink in the center.
3. In a small microwave-safe bowl, melt the butter with the hot sauce. Stir to combine. When chicken is finished cooking, coat with the hot sauce mixture.

Dressing

1. In another small bowl, combine sour cream, Ranch dressing, crumbled blue cheese and sliced green onions.

Sandwich Assembly

1. Split the buns and spread dressing mixture on both the tops and bottoms.